Preheat oven to 400. Grease an 8x8 pan. Mix dry ingredients (incl sugar) in a large bowl. Mix wet ingredients (beaten eggs, creamed corn, honey, buttermilk, vegetable oil) in a small bowl and then add to the large bowl and mix until just combined. Pour into pan. Bake 25 to 30 minutes until a knife inserted comes out clean. Cool a bit, slice and eat!

(It came out pretty well, though very moist for a cornbread, but I liked it. Moist but not gummy, anyhow.)

Sounds yummy. I think I might add buttermilk to my next grocery run. Do you think it would work with (defrosted) frozen corn, or is the tinned stuff absolutely essential? The only things I ever get in cans really are beans, fish, and tomato paste. :/

The tinned creamed corn has more liquid to it, which is why I upped the dry ingredients to incorporate the canned corn. I'd guess that with frozen corn you could probably incorporate it using the prior proportions that were on the cornmeal canister: 1 1/4 cup flour, 3/4 cup cornmeal, 2 tsp baking powder, one egg, and 1/4 cup oil.

LOL!! No, deep south does it that way as well - tis us people in the middle that are weird (I mean, we put our chili - specially here in Louisville - over SPAGHETTI..WEIRD). I've noticed there are a lot of parallels in the upper north and deep south cooking wise. And yes, I actually pay attention to things like that, lol!!